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Fresh sweet corn cooks fast in boiling, steaming, grilling, or microwaving water or steam until the kernels turn bright, plump, and tender.

To cook fried shrimp, coat peeled shrimp in seasoned flour or crumbs, then fry in hot oil until golden and opaque inside.

Air fryer fried chicken cooks at high heat until each piece reaches 165°F inside for juicy meat and a crisp crust with far less oil.

Fresh sweet peas cook in 2–5 minutes in boiling or steaming water, then finish with butter, salt, and herbs for a tender, bright side dish.

To cook fresh sardines, clean them, season with salt, then pan-fry, grill, or bake until the fish reaches 145°F and the flesh flakes.

Fresh sugar snap peas cook in just 2–5 minutes by sautéing, steaming, or blanching until the pods turn bright green and stay crisp-tender.

Elk meat turns tender when you match each cut to quick searing for steaks or low, slow heat for roasts and stews.

To cook eggs in the air fryer, set the temperature, time, and cooling method to match the doneness you want while keeping the eggs food safe.

You cook fish balls by simmering, frying, baking, or air-frying them until heated through, springy, and cooked to a safe internal temperature.

Eggs over medium fry in a greased pan until the whites set while the yolks stay jammy with a thin cooked layer on top.